Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap(R) Pan Lining Paper, parchment side up. No need to grease dish.

    Advertisement
  • Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.

  • Stack tortillas; wrap tightly in Reynolds Wrap(R) Aluminum Foil.

  • Bake tortillas about 10 minutes or until warm.

  • Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.

  • Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.

  • Bake, uncovered, about 20 minutes or until heated through.

REYNOLDS KITCHENS TIP:

Baked cheesy enchiladas may taste delicious, but can be messy when it's time to wash dishes! For a much easier cleanup, line your dish with pan lining paper when preparing these chicken enchiladas. You can make this dish ahead of time too; just cover with a sheet of foil and store in the freezer. To reheat, remove the foil and place in the refrigerator for 1-2 days to thaw. Then bake uncovered for 50 to 60 minutes at 350 degrees F and enjoy!

Nutrition Facts

377 calories; 12.3 g total fat; 29 mg cholesterol; 1025 mg sodium. 48.2 g carbohydrates; 18.4 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2015
I used this as a filling for stuffed red bell peppers and it was amazing. Read More
(3)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2015
I used this as a filling for stuffed red bell peppers and it was amazing. Read More
(3)
Rating: 5 stars
10/10/2014
I had a lot of sweet potatoes and searched for an easy healthy recipe for dinner--this came up. I used 2 cans of enchilada sauce from the pantry and cooked dried black beans instead of using canned but did everything else according to the recipe. These turned out SO good! My children are usually iffy on sweet potatoes but they really liked them in this dish. I will be making this again! Read More
(3)
Rating: 5 stars
01/07/2015
I used this as a filling for stuffed red bell peppers and it was amazing. Read More
(3)
Advertisement
Rating: 5 stars
09/22/2014
I cooked it for my family and everyone loved it! This will definitely become a "regular" in my house. It is a great Mexican dish to make! Read More
(2)
Rating: 4 stars
11/15/2016
It was a hit in my house though not extraordinary enough for a 5 star rating. Really good no complaints will make again! Read More
(1)
Rating: 4 stars
11/13/2018
We used corn tortillas rather than flour. It was delicious. We will make this again. Read More
Advertisement
Rating: 5 stars
11/19/2017
Made it! Awesome! I added black pepper cayenne and cumin tot he sauce. Read More
Rating: 5 stars
09/24/2018
LOVED IT!! So easy to make!! The only part that took a bit longer than I expected was removing the seeds in the peppers but everything else was easy! The seasoning was delicious!! Read More